Chocolate and banana pie

Chocolate and banana pie

Ingredients:

Dough:
Eggs - 3 pieces
Sugar - 1 glass
Flour - 200 g
Milk - 100 ml
Desi - 90 g
vanillin 1 pinch
Salt - 1 pinch
Instant coffee - 1 h. spoon
Cocoa – powder - 1,5-2 tablespoons
Soda extinguished - 3/4 h. spoons
Cream:
Sour cream - 500-600 g
Sugar - 3-5 tablespoons
Glaze:
Sour cream - 2 full tablespoons
Sugar - 3 tablespoons
Cocoa powder - 1 h. spoon
Bananas not large - 2 pieces for layer

Preparation:

1. To shake up eggs with sugar, salt and vanillin of 5 min.
In warm milk to dissolve coffee.
Slightly to warm up oil.
To add oil, milk, soda to egg mix, to shake up.
To mix flour with cocoa, to sift in dough. To mix. To pour out 20 cm in form (to grease bottom).
To bake 30-50 min. at 180 * (at me was concerned 50 min., look on the oven, the first 20 min. oven not to open, check readiness for dry match). To cool.
2. For cream to mix sour cream with sugar.
For glaze all ingredients to mix, cook on slow fire to uniformity (not long).
3. To cut the cooled-down biscuit on 2-3 cake layers (at me it has turned out 3, with upper has removed hat and has cut with cube).
To cut bananas with thin circles.
To grease the lower and average cake layer with cream, to interlay with bananas, to put at each other. To grease upper cake layer, but not to spread bananas.
To mix cubes of biscuit with cream, to lay out from above. To water any with glaze.

To leave for impregnation for 2 hours and more.
Pleasant tea drinking!

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